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  1. tender loins

    Friendship bread?????

    I have made this in the past and there are literally hundreds of recipes out there, some even include yeast. This one doesn't. AMISH FRIENDSHIP STARTER 1 c. sugar 1 c. milk 1 c. flour Combine ingredients in a large, deep glass, crockery or plastic container. Cover lightly. If the container...
  2. tender loins

    Smoked Beef Tenderloin Filet Mignon W/Qview

    PM sent. Thanks.
  3. tender loins

    Smoked Beef Tenderloin Filet Mignon W/Qview

    I've tried prime rib roast but haven't tried beef tenderloin in the smoker yet. I have a couple in the freezer when Price-Rite opened a store in my area, they were $3.99/lb. The rib roast was the same price I think. Hey Ron, I have a couple questions on another brisket thread, maybe you can...
  4. tender loins

    More Brisket Questions... wood, temp, tin, etc.

    Thanks Caveman! That's how I did it last time, fat up and worry free. I may even put some of the fat I removed into the bottom of the tin, or on the rack under the brisket if I put it above a tin. So many ways, so little time & chances to try them all! I'm also making Dutch's Wicked Beans and...
  5. tender loins

    More Brisket Questions... wood, temp, tin, etc.

    Anyone????
  6. tender loins

    My FIRST smoke (brisket). Help me sell my wife guys!

    Jeremy, I did my first brisket not too long ago, see my post near the end of this thread: http://www.smokingmeatforums.com/for...905#post482905 I'm doing my second one tonight!
  7. tender loins

    More Brisket Questions... wood, temp, tin, etc.

    Thanks everyone who has contributed in the past on my questions! This will be my 2nd brisket. It's almost 9 lbs. I have used a Chiavetta's Marinade as well as my favorite marinade for ALL meats--soy sauce. I trimmed a little of the fat cap but still have about 1/2 to 5/8" fat on the top. It's a...
  8. tender loins

    Dutch's "Wicked Baked Beans"

    So do I substitute white sugar, white sugar plus molasses, or just molasses, and how much?
  9. tender loins

    Has anybody used a Jaccard/Deni/MrBBQ 48-blade tenderizer...

    OK, I am trying it on a 9lb brisket tonight/tomorrow. I have used a marinade and my own rub on it & it's been in the fridge since last night. I just need to get my timing down and this will be the first time using chunks instead of chips. So I figure if I can put it on by 2am it should have...
  10. tender loins

    Dutch's "Wicked Baked Beans"

    If we are out of brown sugar BUT have MOLASSES, how do we use them instead of the brown sugar? I think you wrote the original recipe was based on molasses. Thanks.
  11. tender loins

    What to do with the point, a day (or so) later??

    Wow, so many good ideas. Maybe I better look to buy another brisket? hahaha! Maybe I will try the burnt ends and if that don't work to my liking throw it in the food processor? Or maybe I can put it with au jus in the crockpot for a few hours and eat it during the draft? Or add some diced...
  12. tender loins

    salsa di pomodoro siciliana

    Did you process them properly and if so, boiling water bath or pressure canned, and how long? Just wondering for safety, especially if olive oil was used.
  13. tender loins

    What to do with the point, a day (or so) later??

    I did my first brisket & thought it turned out great, however the point in some places shredded easily but the parts inward seemed a little tougher. It has been a couple days now and all the flat is gone. What can I do with the rest of the point? I cubed it and still have lots of au jus left I...
  14. tender loins

    Has anybody used a Jaccard/Deni/MrBBQ 48-blade tenderizer...

    Ron, what kind of meats or cuts did you use it on? I think for grilled stuff, it should be no problem because of the short times, just wasn't sure for long smokes. Of course, the rub and smoke may penetrate further too.
  15. tender loins

    Has anybody used a Jaccard/Deni/MrBBQ 48-blade tenderizer...

    Would you do it all over or just on the top?
  16. tender loins

    Has anybody used a Jaccard/Deni/MrBBQ 48-blade tenderizer...

    Has anybody used a Jaccard/Deni/MrBBQ 48-blade tenderizer on their brisket? The general principle is that it breaks up the fibrous tissue/muscle/fibers making them more tender. Here's a typical 48-blade tenderizer: http://www.amazon.com/Jaccard-200348...ref=pd_sim_k_6...
  17. tender loins

    First Brisket - w/Qview

    I started posting a reply and hit the wrong key accidentally & lost everything I wrote yesterday... Don't feel guilty when you find a bargain like that! We rarely see briskets around here and I found one last year at a Super Walmart. It was $1.89/lb marked down to $1.30/lb. I made it a couple...
  18. tender loins

    Where to get heirloom seeds to grow paprika peppers?

    If you are looking to grow them this year, you may need to find plants instead of seeds. I'm in zone 6, IN should be similar, which means it's pretty late to start seeds now. I start them in mid-March for a Memorial Day weekend (or later) planting. I will have fresh seed of most of those I...
  19. tender loins

    Where to get heirloom seeds to grow paprika peppers?

    I grow these: Alma Paprika Boldog Hungarian Spice Giant Szegedi (starts out WHITE then ripens thru orange to red) NuMex Joe E. Parker NuMex Eclipse (brown) NuMex Sunset (orange) Pasilla Bajio (brown) Feherozon Sweet Many I bought, some I traded heirloom tomato seeds for them. I let them dry...
  20. tender loins

    "Cooking" Polish Sausage in the smoker?

    Hi everybody. Since I did Polish Sausage in the smoker, I skipped the boiling part. I buy "fresh" Polish sausage and smoke it, it's much better than buying "Smoked Polish Sausage." I've done it again a couple more times but NOW I'm looking for opinions on WOOD. I have Hickory, Pecan, Cherry, a...
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